The biodynamic agriculture conceives a unit between the soil, the sky and everything that surrounds it, and the crops are guided by an astronomical calendar. As a symbol of this intimate connection between the astral and the terrestrial, Sitio La Estocada is designed as a reflection of the Orion constellation, omnipresent in the southern hemisphere, with nineteen circles on the farm and vineyard that replicate the stars and act , at the same time, to delimit the crops.
Three hectares of grapevines coexist with vegetable gardens, aromatic flowers and medicinal herbs that are used for biodynamic preparations to give back to the earth what it gives us. Farm animals provide the fertilizer and all waste is reused as compost. The energy is generated by our own photovoltaic panels. Likewise, the place also has an apiary, a farm of fruit trees and, of course, the winery. Everything works as a self-contained unit. The richness of the landscape and the climate, the interaction of the animals and the work of all the people involved are condensed here in bottles of unique wines, which could only be produced in this place in the world, conceived by the dream of a family.

Province: Mendoza

Region: Uco Valley
Subregion: Tupungato
Elevation: 1100 maslft6
Varietal: Chardonnay
Yields: 3.5 tons-acre
Irrigation: drip irrigation

Soil composition: alluvial and rocky

Training method: VSP

Harvest date: February
Type of viticulture: Sustainable

Winemaking and ageing
Whole cluster: no
Yeast: Native
Fermentation container: the wine undergoes mixed fermentation, utilizing both old barrels and concrete eggs.
Maceration technique: a portion of the wine is macerated and fermented with the skins, while another undergoes oxidative fermentation, and a third is fermented reductively. 

Fermentation temperature: 21º/25º C
Length of fermentation: 7 days
Malolactic fermentation: yes
Size/material of the aging container: 350 litres oak barrels
Age of container if wood: third use
Time of aging in container:  2 winters
Time of aging in bottle: 8/12 months

Analytical data
Alcohol: 12,9%
Ph: 3,50
Residual sugar: 2,04
Acidity: 6,52 g/l

Sulfites: 23 mg/l

Winemaker: Matías Michelini

Province: Mendoza
Region: Uco Valley 
Subregion: Tunuyán – San Pablo
Elevation: 1500 mtrs
Varietal: Malbec
Vineyard age: 18 years – The cuttings were brought from Noemia to
ensure biodynamic practices from the start.
Number of plants per hectare:
Yields: 3.5 tons-acre
Irrigation: DRIP IRRIGATION
Soil composition: Sandy loam with stones and calcareous deposits
Training method: VSP
Harvest date: February
Type of viticulture: Sustainable – Biodynamic

Winemaking and ageing
Whole cluster: Yes – 100% at the beginning, progressively removed during fermentation
Yeast: Native
Fermentation container: Plastic bins
Maceration technique: Manual punch-down (daily), with gradual stem removal
Fermentation temperature: 21/25 degrees
Length of fermentation: 6 days
Malolactic fermentation: Yes
Size/material of the aging container: 1000 litres Italian foudre
Age of container if wood: First use
Time of aging in container: 2 winters
Time of aging in bottle: 8/12 months

Analytical data
Alcohol: 13,6%
Ph: 3,7
Residual sugar: 0,12
Acidity: 6,27 g/l
Sulfites: 18 g/l

Winemaker: Matías Michelini